Caramelized Apple Crepes
Submitted by Victoria Sheridan (Fall 2011)
or half whole wheat and half al-purpose flour
or a bit more to reach the consistency of cream
or canola oil
tart apples, peeled if needed, halved, cored, and thinly sliced
or orange juice
Make crepe batter:
In a blender, pulse flour, 1 tablespoon sugar and salt. Add eggs, milk and vanilla extract; blend until mixture is thick and no lumps remain.
Pour into a bowl and let stand at room temperature for 30 minutes.
Heat butter and oil in a skillet over medium heat until butter melts.
Add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes.
Sprinkle with remaining 3 tablespoon sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer.
Pour in juice; cook 2 minutes longer, stirring. Keep warm on the low-heat.
Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream).
Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat.
When pan is hot, ladle in ¼ cup of batter. Quickly tilt skillet so batter coats surface in a thin layer.
Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip.
Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel.
Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.